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Author Notes: This is an adaption from a few sources - Mark Bittman and the Early Bird Granola of Brooklyn mainly - that I've adapted over the years. Easy to make and endlessly adaptable. I use almonds, pecans and sunflower seeds, but you could also sub walnuts, hazelnuts, pistachios, etc. Same with the dried fruit. Be creative! —dahliat
Makes 2 quarts
- 5 cups old fashioned rolled oats
- 2 cups wheat bran cereal
- 1 cup blanched whole or slivered almonds
- 1 cup pecans (pieces)
- 1/2 cup sunflower seeds
- 1 teaspoon cinnamon
- 1 tablespoon kosher salt
- 1 tablespoon brown sugar
- 1/2 cup maple syrup
- 1/2 cup olive oil
- 1 cup raisins, dried cranberries, dried currants, dehydrated strawberries or any fruit combo you want
- Heat oven to 300 degrees. Line large roasting pan (or broiling pan would work too) with aluminum foil.
- In large bowl, combine oats, bran, nuts, sunflower seeds, cinnamon, salt and brown sugar. In a quart saucepan, heat syrup and oil until bubbles appear around the side of the pan. Pour mixture over dry ingredients and toss to mix well. Spread over foil lined pan. Bake 30-40 minutes, stirring every 10 minutes, until crisp and golden. Don't let it get too dark.
- Stir in raisins after cooled and store in an air-tight container.
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